How come nobody ever told me you can make a perfectly good white sauce in the microwave in two minutes??? I discovered the general proof of concept trying to make some fast macaroni and cheese from refrigerated noodles. Then just now I wanted some for me. Grated cheese in a bowl, sprinkle in a generous coating of flour (I use whole wheat), mostly cover with whole milk, and microwave until it gets hot, stir to blend the cheese, microwave until it puffs up, then stir. Done. Took one minute then one minute in our microwave with a half a bowl full. Easy peasy, no gradually adding the milk to the roux, no standing over the stove. So it isn't gourmet.

Haha! Whee! Ahem. Cooking chemistry is fun. It did come out a little floury tasting, so it might need more cooking for optimal non-raw-flour tastiness, also it needed salt, but I figure people can figure that part out on their own. If I wasn't so often such a food snob I'd probably have cookbooks titled things like 50 fast microwave dinners and I'd already know these things. Or maybe it's just a weird 'tween place, if you want fast food mac and cheese comes in a box. Organic even. But what if you want fast alfredo sauce with farmers market vegetables for your penne? Having a toddler has definitely given me more appreciation for the microwave, the ability to make scrambled eggs in two minutes from fridge to plate is much appreciated.